Description
Stuffed red bell peppers are filled with savory beef and rice and baked with prepared spaghetti sauce for a hearty dish that doesn’t need a lot of preparation.
Ingredients
- 6 red bell peppers – tops and seeds removed
- 3 eggs, beaten
- 3 cups meatless spaghetti sauce
- 1 ¼ cups instant rice
- ¼ cup finely chopped onion
- 1 teaspoon salt
- 1 ½ teaspoons Worcestershire sauce
- 1 pinch ground black pepper
- 1 ½ pounds lean ground beef
- 2 cups meatless spaghetti sauce
- 6 tablespoons shredded Cheddar cheese, divided
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large saucepan of water to a boil
- reduce heat to medium
- and cook red bell peppers in the boiling water until slightly softened
- about 5 minutes. Drain and rinse peppers with cold water.
- Stir eggs
- 3 cups of spaghetti sauce
- instant rice
- onion
- salt
- Worcestershire sauce
- and black pepper together in a bowl. Crumble ground beef into the mixture and stir until ground beef is thoroughly combined with sauce and rice mixture.
- Stand peppers in a large baking dish and fill each pepper with beef mixture. Pour 2 cups spaghetti sauce over the peppers. Cover dish with aluminum foil.
- Bake in the preheated oven until peppers are tender
- the filling is set
- and an instant-read meat thermometer inserted into the middle of a pepper reads at least 160 degrees F (70 degrees C)
- 55 to 60 minutes. Uncover and top each pepper with 1 tablespoon Cheddar cheese.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 6